A New Twist on Banana Bread

As I cleaned up the kitchen in my small New York City apartment last weekend, I absent-mindedly grabbed the browning bananas on my countertop with the intention of finally tossing them out. But just then, an idea came to me: banana bread. I loved my mother’s recipe growing up, but I wanted to try something new. Inspired by the no-fail combination of bananas, peanut butter, and Nutella, I decided to make a few tweaks to this classic staple. 

Peanut Butter Chocolate Chip Banana Bread Makes 1 loaf

2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 TBSP all spice
3 medium bananas, mashed
1/2 cup creamy natural peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1/3 cup buttermilk (or 1/3 TBSP lemon juice combined with 2% milk)
1/2 cup vegetable or canola oil
2 eggs
2 tsp vanilla extract
1 cup dark chocolate chips
1/2 cup crushed walnuts

-Preheat oven to 350˚ F. Grease an 8x4 loaf pan then line with parchment paper.
-In a large bowl, whisk together flour, baking soda, salt, and all spice. Set aside.
-In a separate large bowl, whisk together bananas, peanut butter, both types of sugar, buttermilk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredient bowl and whisk together until thoroughly combined.
-Lightly dust the chocolate chips with flour to prevent them from sinking to the bottom of the loaf. Then gently stir them into the batter.
-Transfer the batter to the loaf pan, smoothing the top into an even layer. Sprinkle the crushed walnuts over the surface of the loaf.
-Bake the loaf for about 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes before transferring it to a wire rack. Cooled bread should be wrapped in plastic wrap and eaten within five days. 

Can't get enough sweets? Check out our recipes for pumpkin muffins and a caramel apple pecan pie.

–Lindsay Putnam